Pertanika J. Trap. Agric. Sci. 19(1): 69-75 (1996)ISSN: 0126-6128
© Penerbit Universiti Pertanian Malaysia
Differences in Functional Properties of Mungbean Protein Concentrate andthe Effect of Incorporation into Fish Sausages
SUHAILA MOHAMED*, JAMILAH BAKAR and NORHASHIMAH ABD HAMIDFaculty of Food Science and Biotechnology
Universiti Pertanian Malaysia43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Keywords: elllulsion, fat absorption, foallling, fish sausages, tnungbean concentrate
ABSTRAK
Sifat fisiko-kimia dan sifat berjungsi pekatan protein kacang hijau yang dihasilkan melalui ( i) mendakanmenggunakan kalsium sulfat dan (ii) mendakan menggunakan titik isoelektrik, bila dibandingkan, mengandungi21.6 dan 67.3% protein masing-masing. Kelarutan pekatan pekatan tersebut berkait secara positif dengan pHdalam banjaran nilai pH 4-7. Kebolehan membusar berkait rapat dengan percentage ofN larut (r2
= 0.98) dan pH(l = 0.88) sementara kestabilan busar ada kaitan dengan kehidrofilikan (l = 0.98) pekatan. Semua pekatandapat mengurangkan kehilangan berat, kekecutan dan meningkatkan ketegasan sosej ikan yang telah di masak.Peratus kehilangan berat dan kekecutan berkait secara negatifdengan peratus protein larut, pH dan sifat kebolehanmembusar pekatan. Sifat-sifat berjungsi pekatan-pekatan tersebut, bila ditambah kedalam sosej ikan padakandungan 1-2% akan mempengaruhi tekstur produk tersebut. Dalam penilaian deria, sosej ikanyang mengandungiprotein-protein tumbuhan mendapat skoryang lebih tinggi untuk penerimaan keseluruhan, walaupun tiada perbezaanbererti dalam skor cita-rasa atau tekstur dan skor yang lebih rendah didapati untuk kesarian produk biladibandingkan dengan hasil kawalan.
ABSTRACT
The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphateprecipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% proteinrespectively, were compared. The solubility of the concentrates was positively correlated with pH within the range of4-7. Thefoaming ability was closely correlated with percentage ofsoluble N (r2 = 0.98) and pH (r2 = 0.88) whilethe foam stability was correlated with the hydrophilicity (l = 0.98) of the concentrates. All concentrates were ableto reduce the weight loss, shrinkage and increase the firmness ofcookedfish sausages. The weight loss and shrinkagewere negatively correlated with the soluble protein, pH and foaming ability of the concentrates. The functionalproperties of the conc~ntrates, when added at a level of 1-2%, influenced the texture of the fish sausages. Inorganoleptic evaluations, fish sausages incorporating the plant proteins scored higher for overall acceptability, eventhough there was no significant difference in flavour or texture and a decrease in juiciness of the product compared tothe control.
INTRODUCTION
Mungbean (Phaseolus aureus) contains about20-27% protein and has an amino acidprofile comparable to soybean (Evans andBandermer 1967; Fan and Sosulski 1974;Thompson et al. 1976). It is an importantprotein source in India, and partiallyreplaces some of the ingredients for babyfoods, snacks and noodles in the PhiIippines, China and Japan (Bhumiratana and
ondasuta 1972). However, its colour and'beany' flavour limit its use, unless it isdehulled or converted to protein concentrate. Mungbean protein concentrate(MBC) can be a by-product of mungbeannoodle factories, which only make use of thestarch. MBC may not only improve thenutritional content but also the flavour,texture and appearance of the food.
SUHAILA MOHAMED, JAMILAH BAKAR AND NORHASHIMAH ABO HAMID
The quality of MBC has been shown tobe comparable to soy protein concentrate(SPC) (Thompson 1975; Bhumiratana1977). Studies on MBC have been limitedto its use as a meat analogue (Narayanaand Narasinga Rao 1982). Its functionalproperties have not been extensively studied with regard to its usefulness as astabilizer, thickener, milk substitute, emulsifier, extender and binder in variousproducts. The functional properties ofMBC merit research for developing its usein food, especially in cereal-based productsbecause of the complimentary amino acidpattern. This work was carried out tocompare selected functional properties ofMBC prepared by two different methodsand the effect of incorporating it in aproduct such as fish sausage.
MATERIALS AND METHODS
Dehulled mungbeans from Thailand ofunknown storage history were obtainedfrom retail shops near the university. Foreignparticles and spoiled beans were removed.Mungbean flour (MBF) was prepared bygrinding the beans in a hammer mill to pass710 nm mesh size sieve (U .S. standardmesh) . Commercial grade soya proteinconcen tra te from defatted soya flour(Marksaids Malaysia) was used for comparison (standard) of the functional properties of prepared mung bean concentrate(MBC). Fresh bighead carp (Aristichthysnobilis) , obtained from Salak South, KualaLumpur, were harvested at 6-9 monthsmaturity (about 45-55 em long and 1.8-2.5kg weight). Unless otherwise stated, allexperiments were carried out at roomtemperature (30 ± 3°C). Preparation ofMBC was arried out in 6 replicates.
Calcium-Rrecipitated MBC (MBC-Ca)was prepared- by extracting MBF withabout 5 times its weight of water andfiltering through a muslin cloth. Theextracts were brought to 90°C, cooled to
85°C, allowed to precipitate for about 30min with 0.40/0 (w/w) CaS04 (BDHChemical Ltd, Poole, England), ( ntrifuged and dried at 45°C for 24 h b\.~fore
grinding and sieving (280nm sieve) (Payurna et al. 1985).
Isoelectric point-precipitated MBC(MBC-pI) was precipitated from similaraqueous extracts of MBF by adjusting thepH down to the isoelectric point of themungbean protein (pH 4.0) with 6N HCl(Analytical grade, Gruppo Montedison,Farmatalia CaHo Erba), centrifuging anddrying as above (Chang and Satterlee1979) .
The percentage of soluble nitrogen ofthe protein was determined by the Biuretmethod using bovine serum albumin(Sigma, B25l8 lot o33H6780) as thestandard (Layne 1957; arayana andN arasinga Rao 1982). Emulsifying abilitywas determined by dropping RBD palmolein at 0.2 mIls into a continuously stirred(Magnetic stirrer) suspension of 2.0 g MBCin 23 ml distilled water (Lin et al. 1974).The end point was when the ammeterneedle (Sanwa, YX-360 TR, Taiwan)suddenly showed a change in reading andthe emulsion separated into two phases.
The foaming ability (Lawhon et al.1972) was the foam volume at 30 s afterhomogenizing 100 ml, 1.0 0/0 aqueoussuspension of MBC for 5 min using aKinematica emulsifier (Switzerland) asmeasured using a 250-ml measuring cylinder. The volume of the foam was monitoredevery 5 min for 120 min. The foam stabilitywas calculated by the formula (2t/50Vm)where V m = max foam volume (ml), andt = time in min for the foam to collapse toVm/2 (Townsend and Nakai 1983).
Fat-holding capacity (Lin et al. 1974)was determined by measuring the free oilremaining after mixing 0.5g MBC to 5.0 mlof RBD palm olein for 30 s, standing for afurther 30 min, and then centrifuging for 25
70 PERTANlKA J. TROP. AGRIC. SCI. VOL. 19 NO.1, 1996
DIFFERENCES IN FUNCTIONAL PROPERTIES OF MUNGBEAN PROTEIN CONCENTRATE
min at 1750 g. Colour was determinedusing the Hunter-lab colorimeter (modelD25, USA) with a white tile (a = -0.9, b =0.5 and L = 91.25) as the standard. pHwas measured using a pH meter Uenway,Model PHM64). Moisture was determinedby drying 2.0 g MBC et 105°C to constantweight (AOAC 1980). Crude protein wasdetermined on 0.15 g MBC using themicro-Kje1dah1 method where crude protein = N x 6.25 (AOAC 1980).
Preparation of Fish Sausage
Fish sausage was prepared by mixing 50gminced fish flesh, 50g tapioca flour and 19salt. The proximate composition of the fishsausage was 16.4% protein, 4.3% fat,76.90/0 moisture and 1.2% ash. Proteinconcentrate was added to minced fish meatat 0, 1.0, 1.5 and 2.0% level in the presenceof 1% aCl. They were mixed in aKenwood Chef mixer (model A901) at aspeed of 4 rev /s for 5 min at roomtemperature, then inserted into 35-mmdiameter cellulose casing and tied at theends. After labelling, the sausages were keptfrozen (at -20°C) for 24 h to allow for theformation of intermolecular crosslinks.
Ana(ysis of the Fish Sausage
Frozen fish sausage was thawed at 30°C for30 min, boiled for 25 min, then air cooledfor 15 min.
The weight loss and shrinkage weredetermined by comparing the averageweight and circumference of six sausagesbefore and after boiling.
The texture of the sausage was empirically determined using an Instron U niversal testing machine (Model 1140) with a 5cm long puncture probe on thawed sausagesamples at a crosshead speed of 50 mm/min,a 5 kg load cell and noting the yield/breaking stress.
The cooked fish sausages were organoleptically evaluated by 10 trained panellists
for colour, flavour, texture, juiciness andoverall acceptability on a 1-7 hedonic scale(7 = extremely like; 1= extremely dislike)(Larmond 1982). The data were analysedusing multiple-range test (Walpole 1982)and regression analysis.
RESULTS AND DISCUSSION
The protein content of both MBCs wasfound to be lower than that of SPC (Table1). The solubility of the protein waspositively correlated (r2 = 0.83) with pHwithin the range studied independently ofhow they were prepared. Therefore, theoretically the solubility could be adjusted asrequired by bringing the pH away from theisoelectric point of the protein and increasing the net charge.
Regression analysis shows that theamounts of moisture in the MBCs andSPC after preparation were positivelycorrelated with the percentage of solublecrude protein of the concentrates (r2 = 0.99),indicating that the hydrophilic nature ofthe soluble protein has some influence onthe moisture content of the concentrates.
Emulsifying Capacity and Fat AbsorptionCapacity
For all concentrates, the values of fatabsorption capacity and emulsifying capacity followed a similar trend; the highestvalue was seen in MBC-pI and the lowestvalue in MBC-Ca (Table 1). Voutsinas andNakai (1983) showed that a close relationship exists between fat binding capacityand surface hydrophobicity, while Katoand akai (1980) found a significantcorrelation (P < 0.01) between theemulsifying capacity and the hydrophobicity of proteins. The present study confirmsthe close relationship between fat-bindingcapacity and emulsion capacity, and thatthey most likely relate to the surfacehydrophobicity of the protein molecules.The result above thus indicates that the
PERTANIKA J. TRap. AGRIC. SCI. VOL. 19 NO.1, 1996 71
SUHAILA MOHAMED, JAMILAH BAKAR AND NORHASHIMAH ABD HAMID
TABLE 1Physico-chemical properties of calcium sulphate precipitated mungbean protein concentrate [MBC-Ca],
isoelectric point precipitated mungbean protein concentrate [MBC-pI] and soya protein concentrate[SPC]
Sample MBC-Ca MBC-pI SPC MBF (mungbean flour)
crude protein (%) 51.6c± 0.6 67.3b ±4.l n.1 a±2.2 22.3d ± 1.6moisture (%) 10.35b ± 10.05 10.18b±0.14 12.08a±0.05soluble * (%) 2.6c ±0.7 2.1 c ±0.5 6.3a±0.4 3.6b±0.3pH 5.71 b ±0.01 4.06c ±0.04 7.01 a±0.003 6.25fat absorption 1.9a±0.3 2.4a±0.7 2.3a±0.6(g oi1jg protein)emulsifying capacity l5.2c±0.6 30.2a±1O.8 21. 7b±0.4(g oiljg protein)foaming ability (ml)0.5 min 12.0 3.9 36.05.0 min 7.3 3.9 36.0120 min 4.3 0.5 18.7Best fitted liney= 6.84-0.016x 3.015-0.023x 36.17-0.145xr2 = 0.74 0.85 0.99rate of foam 0.02 0.02 0.15collapse (m1jmin)foam stability 0.17 0.46 0.14(2tj50Vm)t= (min) 50 45 125time to reach Vmj2colour(L) lightness 84.88a±0.05 84.40b±0.03 82.35c±0.03(a) + red, -green -0.n a±0.08 -2.15b±0.03 -1.99c±0.05(b) + yellow, -blue 12. n a±0.19 18.05b±0.03 30.38c±0.11
* = pH unadjusted
Means within the same row followed by the same letter are not significantly different (p > 0.05). The standarddeviations were calculated from at least 6 replicates
surface hydrophobicity of MBG-pI is muchgreater than of MBG-Ga. At the isoelectricpoint, the electrostatic charges on therandomly coiled heated protein moleculeinteract, causing exposure of more hydrophobic side chains (Bigelow 1967) andprotein insolubility.
However, there was poor correlationbetween emulsifying capacity or fat absorption and protein solubility. This agrees withthe work of Wang and Kinsella (1976) whofound no statistical correlation betweenemulsifying capacity and protein solubility, but a high correlation (r2 = 0.8) between emulsion stability and protein solubi-
lity. The emulsifying properties of proteinsultimately depend on the hydrophile:lipophile balance, and do not necessarily increase as the proteins become morehydrophobic (Rand 1976). The ability ofproteins to bind lipids is important forapplications such as meat replacers andextenders.
In this study, under the same rates ofblending, oil addition and temperature, thefat absorption capacity and emulsioncapacity were found to be correlated onlywith the protein content in the concentrates(r2
= 0.87 and 0.52 respectively) and notwith pH.
72 PERTANlKA J. TROP. AGRIC. SCI. VOL. 19 NO.1, 1996
DIFFERENCES IN FUNCTIONAL PROPERTIES OF MUNGBEAN PROTEIN CONCENTRATE
content and soluble N of the concentrates.
1% MBC-Cacontrol 15 1.5% MBC-Ca
% weight loss % shrinkage firmness/10 Kg
....... -.- -+-
1% MBC-pl
1.5% MBC-pl
2% MBC-Ca
2% MBC-pl
1% SPC1.5% SPC
1% MBF
1.5% MBF
Fig. 1. Effect ofprotein concentrate on weight loss,shrinkage and firmness offish sausages
Effect of the MBCs on the Properties of FishSausage
When the MBCs were added, the propertiesof the concentrates affected the properties ofthe fish sausage (Figs.] and 2). Thepercentage of protein in the concentrate ispositively correlated with the organoleptictexture score (r2 =0.75). The increase infirmness with the addition of MBCs waspreferred by the panellists over the control,while addition of SPC was disliked.
The percentage of soluble nitrogen inthe protein concentrates favourably affected the sausage weight loss (r2 = 0.78) ,shrinkage (r2 = 0.71) and Instron-measuredfirmness (r2 = 0.92). The fish sausagesamples which contained protein concentrates were preferred to the normal fishsausages for flavour and texture.
Increasing the pH of the proteinconcentrates reduced weight loss(r2 =0.50), shrinkage (r2 =0.89) and Instron measured firmness (r2 = 0.85) butdecreased the flavour (r2 = 0.55) andsensory scores for juiciness (r2 = 0.83). Thiscan be attributed to the increased netcharge on the MBCs with increasing pH
Foam Stability
Rate of foam collapse was found to beclosely correlated (r2 = 0.98) to the waterholding ability (hydrophilicity) of theconcentrates, the soluble nitrogen content(r2 = 0.97) and the foaming a bili ty(r2 = 0.92). Foam stability is positivelycorreIa ted wi th em ulsion ca paci ty(r2 = 0.75) and negatively correIated withpH (r2 = 0.86) and foaming a bili ty(r2 = 0.56) . H ydrophobes are thought tocause foam collapse by competing withprotein at the bubble surface, thus disrupting the continuity of the adsorbed proteinfilm (Hart 1986).
Colour of MBC
There is little colour difference betweenMBC-pI and SPC. The colour was found tobe affected by pH, moisture, protein and fat
Foaming Ability
The foaming ability was very closelycorrelated with the percentage of solubleN (r2 = 0.98), and also with pH of theconcentrate (r2 = 0.88), as Cheftel et al.(1985) and Townsend and Nakai (1983)respectively had also found. The availability of mixtures of acidic and basic proteins(opposite charges) is thought to be important for the inter-molecular electrostaticinteractions and strength of the 'skin'around the air bubbles (Hart 1986).
Foaming ability was found not to berelated to emulsion capacity or fat absorption capacity, but surface hydrophobicity,which confirms the work of Townsend and
akai (1983). The presence of salt in thefinal product (as with MBC-Ca and MBCpI preparation) also reduces foam capacityand stability (Graham and Phillips 1976),but increases emulsion capacity (Wang andKinsella 1976) due to the unfolding of theprotein. The salt content or ionic strengthof the MBCs was not determined in thiswork.
PERTANIKA J. TROP. AGRIC. SCI. VOL. 19 NO.1, 1996 73
SUHAILA MOHAMED, JAMILAH BAKAR AND NORHASHIMAH ABD HAMID
1% MBC-Ca 1% MBC-Ca
2% MBF
1.5% MBF
1% MBF
2% SPC
1.5% SPC
1.5% MBC-Ca
2% MBC-Ca
1% MBC-pl
1.5% MBC-pl
2% MBC-pl
1% SPC
1.5% MBF
1% MBF
2% SPC
1.5% SPC
1.5% MBC-Ca
2% MBC-Ca
1% MBC-pl
1.5% MBC-pl
2% MBC-pl
1% SPC
colour texture juiciness
--- .... flavour overall
.+
Fig. 2. Sensory evaluation offish sausages containing plant proteins
above the pI, thus increasing the swellingand the water-binding ability of the MBCs.
The emulsifying capacity and fatabsorption capacity do not have mucheffect on the fish sausage. This functionalproperty may have more influence in meatsausages, which have a greater percentageof fat included in the formulation.
The MBC foaming ability greatlyinfluenced the fish sausage quality, and isnegatively correlated with weight loss(r2 =0.99), shrinkage (r2 =0.96), flavour(r2 =0.99), and texture (r2 =0.67), butposi ti vel y correIa ted wi th firmness(r2 = 0.97) and colour (r2 = 0.96). Thefoaming ability is believed to be a measureof the electrostatic interacting capacity ofthe various proteins (Hart 1986) in theconcentrate, and this explains why increasein foaming ability is related to reducedweigh t loss, shrinkage, texture and flavour.
The foam stabilizing ability of theprotein concentrate is negatively correlated with shrinkage (r2 = 0.99) and weightloss (r2 = 0.56), and has been shown earlierto be correlated with the hydrophilicity of
the concentrate.In all experiments the weight loss offish
sausage was reduced by adding proteinconcentrate (Fig. 1). The original sausageweights were better retained with SPC >MBC-Ca > MBC-pI > MBF. Weight loss ismainly due to the reduction in waterholding capacity of the heat-denaturedprotein. Adding the protein concentratesalso increased the firmness of the fishsausages in the following orderSPC > MBF > MBC-Ca > MBC-pI. Sensory evaluation (Fig. 2) showed that thesamples of fish sausage with added plantprotein were preferred (overall acceptability) to the control sausages. Generally,there was no significant difference intexture and flavour, but a decrease injuiciness was observed in the fish sausageswith added plant protein. Colour scores forthe sausages was higher with the addition ofSPC. The colour scores for sausages withadded MBC-Ca were insignificantly different from those of the control, but those withMBF or MBC-pI scored slightly unfavourably.
74 PERTANIKA J. TRap. AGRIC. SCI. VOL. 19 NO.1, 1996
DIFFERENCES IN FUNCTIONAL PROPERTIES OF MUNGBEAN PROTEIN CONCENTRATE
CONCLUSION
Incorporation of mungbean protein concentrate increased the overall acceptabilityof fish sausages by reducing the weight loss,shrinkage and increasing their firmness.
REFERENCES
AOAC 1980 Official Methods of Analysis. Washington D.C. Assoc. of Official Analytical Chemists.
BHUMIRATANA, A. 1975. High protein low costfood. Tech. paper. Third Asean Sub-committee onProtein. Manila, 1-42.
BHUMIRATA A, A. and A. 0 DASUTA, 1972.Report on protein food development project.Bangkok: Nutr. Div. Health Department,Ministry of Public Health, Thailand.
BIGELOW, C.C. 1967. On the average hydrophobicity of proteins and the relation betw~en
it and protein structures. Journal of TheoretlcalBiology 16: 187-211.
CHA G, K.C. and L.D. SATTERLEE. 1979.Chemical, nutritional and microbiologicalquality of protein concentrat: from culleddry beans, Journal of Food Sczence 44: 15891593.
CHEFTEL,j.C.,j.L. CUQand D. LORIE T. 1985.Amino acid, peptides and proteins. In FoodChemistry. ed. O. Fennema, 2nd edn. p.245370. .Y.: Marcel Dekker.
EVANS, R.S. and S.C. BA DERMER. 1967.utritive values of legumes seed protein.
Journal ofAgriculture and Food Chemistry 15: 439.
FA , T.V. and F.W. SOSULSKI. 1974. Dispersibility and isolation of proteins from legumeflours. Journal of Food Science and Technology 7:256.
GRAHAM, D.E. and M.C. PHILLIPS. 1976. Theconformation of proteins at the air-waterinterface and their role in stabilizing foams.In Foams; ed. RJ. Akers, p. 237-256. .Y.:Academic Press.
HART, R.j. 1986. ew functional ingredients.Food June 35-37.
KATO, A. and S. NAKAI. 1980. Hydrophobicitydetermined by a fluorescent probe methodand its correlation with surface properties ofproteins. Biochemica Biophysica Acta 624: 13-20.
LARWO D, E. 1982. Laboratory methods forsensory evaluation of foods. Technical paper.
Ottawa: Canada Dept. Agric.
LAWHO . j.T., C.M. CATER and K.F. MATTIL.1972. A comparative study of whippingpotential of an extract from several oilseedflours. Cereal Science Today 17: 240.
LAYNE, E. 1957. Spectrophotometric and turbidimetric method for measuring protein. Methodsin Enzymology 3: 447-454.
LIN, M.Y.j., C.S. HUMBAR and F.W. SOSULSKI.1974. Certain functional properties of sunflower meal products. Journal of Food Science39: 368-370.
ARAYA A, K. and M.S. ARASI GA RAO.1982. Functional properties of raw and heatprocessed winged bean flour. Journal of FoodScience 47: 1534-1538.
PAYUMA, E.M., E.F. FOBIA ,B.S. CORPUZ andL.S. MONGUOIAT. 1985 Mungbean proteinmeat analogue. ASEAN Food Journal 85: 94.
RA D, R.R. 1976. In Food Emulsions, ed. S.Friberg, p.277-294. .Y.: Marcel Dekker.
THOMPSON, L.U. 1977. Preparation and evaluation of mungbean protein isolates. Journal ofFood Science 42: 202-205.
THOMPSO , L.U., L. HUNG, . WA G, V.RASPER and H. GRADE. 1976. Preparationof mungbean flour and its application inbread making. Canadian Institute of Food Scienceand Technology Journal 9(1): 1-5.
TOWNSE D, A.A. and S. AKAI. 1983. Relationship between hydrophobicity and foamingcharacteristics of food protein. Journal of FoodScience 48: 588-591.
VOUTSINAS, C.P. and S. NAKAI, 1983. A simpleturbidimetric method for determining the fatbinding capacity of proteins. Journal ofAgriculture and Food Chemistry 31: 58-63.
WALPOLE, E.R. 1982. Introduction to Statistics..Y.: Mac William Pub. p. 398-402.
WA G, j.C. and j.E. KINSELLA. 1976. Functional properties of novel proteins: A1fafa leafprotein. Journal of Food Science 41: 286-292.
(Received 17 December 1994)
( Acceped 1 April 1996)
PERTANIKA J. TRap. AGRIC. SCI. VOL. 19 NO.1, 1996 75